Cocktail Chronicles
An excellent blog by a man who has more cocktail books than I thought were published.

cocktailnerd
Gabriel has crafted a fine site and shares some of my pain with a state-run liquor system. He also manages to post about 4000 times more than me, and it’s always interesting!

Dave’s Drinks
Anyone who posts about exotic cocktails makes it on this blogroll!

Days That End In “Y”
An all-around drinking blog that posts quality news on the world of spirits, beer, wine, gadgets… the list goes on, as do the posts, which are too numerous to count. “Updated frequently” would be an understatement.

Dr. Bamboo
A fellow Pennsylvanian with a penchant for art and fine cocktails.

Favorite Posts

Orgeat (almond syrup) is the rabbits foot in a witches cauldron. And once unearthed, it will find its way into every damn cocktail you create. But wait, isn’t orgeat only used in tiki drinks? From the Scorpion Bowl where it balances tart orange, aromatic gin, and soothing brandy to the Mai Tai, where it’s essential. But what else does it go in? And how do you make it? Read on fair ones, read on.

How to Pronounce Orgeat

How to Make Orgeat Syrup

My recipe is a modified version of the one posted at fx cuisine. I’ve done my best to simplify the instructions.

Ingredients

12oz blanched whole almonds, chopped coarse and by hand

4oz almond meal / flour

8c water

5lb sugar

10 drops rose flower water

15 drops orange flower water

1t almond extract

Directions

Blanch whole almonds and remove the skins. (This is a ridiculously painful process that no amount of booze can soften the effects of. It also doesn’t make for much fresher or tastier orgeat. Though if you want that extra 1%, go for it, but I don’t bother.)

Add almonds, almond powder, 1lb sugar, and water to saucepan. Bring to a boil, remove from heat, cover, and let sit overnight.

Strain through a cheesecloth-lined fine mesh strainer into another saucepan. Add remaining 4lb sugar and stir over medium heat to dissolve. No need to bring it to a simmer.

Orgeat Giveaway

I think I’ve paid my cocktail dues by getting a bunch of you to make your own Falernum, so I won’t go down that path this time. All you have to do this time is answer the KP Questions below, and I’ll pick one of you lovely chaps or chapettes at random and mail you a bottle of orgeat. My roommate will be quite happy for the extra fridge space.

Ever since I had this lovely cocktail at Tales I haven’t been able to stop making it. It’s fluffy like a brand new pillow and creamy like a proper milkshake; an absinthe milkshake, mind you. It has one of the best aromas of any cocktail I’ve put to my nose. The orange flower water is beautifully engulfed, enhancing the bouquet rather than dominating it, and the orgeat ties everything together, offering just the right amount of sweetness to tame the absinthe.

Cameron’s Kick Cocktail

1oz Scotch whisky

1oz Irish whisky

1/2oz lemon juice

1/2oz orgeat

Shake with ice from the crusted beard of a Scotsman and strain into a chilled cocktail glass.

Savoy Cocktail Guide

I ended up using a wonderfully peaty Islay (Caol Ila) for this, but the orgeat and lemon matched beautifully. The almond shows up on the tongue well after your sip goes down and it’s delightful.